Tuesday, 30 November 1999 00:00

Carrot and Daikon Salad

Carrot and Daikon Salad

In this recipe from Shizuo's Tsuji's Japanese Cooking: A Simple Art, carrot and daikon are paired in a light, refreshing dish with a sweet and sour dressing called amazu. Salting and kneading the vegetables causes them to release their liquid. The dressing is then combined with the vegetables and the dish is refrigerated for at least 30 minutes (it's even more flavorful if left overnight). Traditionally, the salad is served in small plates.

1 large carrot, cut into 2 inch x 1/2 inch matshsticks
1 lb daikon radish, cut into 1 inch x 1/2 inch matchsticks
1 tsp salt
1/4 c. unseasoned rice vinegar
1.5 TB sugar
1/2 cup water

In a large bowl combine the carrot and daikon radish matchsticks. Add the salt and toss lightly. After several minutes, mix and lightly knead the vegetables with your hands. Working over a colander set in a bowl, gather up the vegetables in your hands and squeeze out the liquid. Rinse and dry the bowl. Place the vegetables in it.

In a glass bowl, mix the vinegar, sugar, and water. Heat in a microwave for 1 minute or until the sugar dissolves. Alternatively, heat the mixture in a small saucepan. Cool to room temperature.

Sprinkle 1 tablespoon of the vinegar mixture onto the vegetables. Mix with your hand and then squeeze the liquid from the vegetables. Discard the liquid.

Add the remaining dressing to the vegetables. Cover and refrigerate for at least 30 minutes or for up to two days.

Published in Salads
Tuesday, 30 November 1999 00:00

Stir-Fried Tofu and Veggies

Stir-Fried Tofu and Veggies

This is adapted from Mark Bittman's basic recipe, which I have put in the newsletter before. It is a pretty standard recipe and this week's share is perfect for a stir fry! You can choose among the veggies below, there's certainly plenty of variety to choose from. Serve over rice or just on it's own.

1 pkg Vt Soy Maple Ginger Baked Tofu
3 tablespoons peanut oil or neutral oil
1 large onion, halved and sliced (yellow if you have them, though red will be great too)
2-3 cups of veggies (carrots, cabbage, daikon, frozen zuch, peppers, or braising greeens)
1 tablespoon chopped peeled fresh ginger
1/4 cup Shaoxing wine, sherry, sake, white wine, or water
1/3 cup vegetable stock or water
2 tablespoons soy sauce
1/2 cup roughly chopped scallions

If using frozen veggies, thawing them and squeezing some of the water out before tossing them in the pan may help toward nice browned veggies.

Cut the tofu into 1/2-inch or slightly larger cubes. Put two tablespoons of the oil in a large skillet or wok, preferably nonstick, over high heat. When hot, add the onion and cook, stirring occasionally, until it begins to soften, a couple of minutes. Add vegetables according to cooking time. Carrots and daikon will be first into the pan, followed by frozen greens, frozen peppers, zucchini and cabbage. You want onions and veggies crisp-tender and a little charred at the edges, about 5 minutes in total time, maybe a bit more. Remove with a slotted spoon and set aside for a moment.

Add the remaining oil, then the garlic and ginger, and cook, stirring, for about 10 seconds. Add the wine and stock and cook, stirring, until about half of it evaporates; add the tofu to the pan and heat through, then return the pepper-onion mix to the pan and cook, stirring, for a minute or so to reheat.

Add the soy sauce and scallion and cook, stirring, until the scallion becomes glossy, about 30 seconds, Serve immediately.

Published in Dinner
Tuesday, 30 November 1999 00:00

Shroom, Daikon and Carrot Stir Fry

Shroom, Daikon and Carrot Stir Fry

2 TB Peanut Oil
1/4 cup thinly sliced onion
4 medium carrots, thinly sliced
1 medium Daikon, thinly sliced (about 3 cups)
1/4 lb. mushrooms, thinly sliced
2 TB water
3 TB soy sauce
1 1/2 tsp powdered ginger
2 tsp maple syrup
1/4 teaspoon hot chili oil, or more to taste (optional)

Heat oil in a wok or skillet over high heat. Add the onion and carrot; stir-fry for 2 minutes. Add the Daikon and mushrooms; stir-fry for 1-2 minutes. Add the water and continue to stir-fry until all the water has evaporated. Add the soy sauce, ginger, syrup and chili oil. Stir vigorously for 30 seconds. Transfer to a warm bowl and serve.

This stir-fry can be easily adapted for a main meal by adding tofu or meat (ground pork or chicken come to mind). Begin by heating 1 to 2 TB of oil in the pan. Stir-fry tofu or meat for 2 to 4 minutes (until desired doneness), then remove and reserve. Add the meat/tofu back in just before the soy sauce and syrup.

Published in Light Sides
Tuesday, 30 November 1999 00:00

Daikon Raita

Daikon Raita

A raita is a yogurt-based condiment served alongside spicy dishes. It can be used either as a sauce or a dip. This one is good alongside both tandoori meat and the Spicy Cabbage and Potatoes.

1/3 cup shredded daikon
1/2 cup plain yogurt
1/4 tsp salt
1 TB freshly squeezed lemon juice

Place shredded daikon in a kitchen towel and squeeze out extra moisture. Mix together all the ingredients and refrigerate at least 30 minutes to allow flavors to blend. Bring to room temperature before serving.

Tuesday, 30 November 1999 00:00



If you didn't grab an Edible Green Mountains, here's the kimchi recipe from the fall edition. There's lots more explanation in the magazine, though. Makes 2 quarts.

3 hot chili peppers, such as Thai bird, serrano or jalapeno, or more to taste
4-inch piece of fresh ginger, peeled and chopped, or more to taste
6 garlic cloves, chopped, or more to taste
2 pounds Napa, Savoy or green cabbage, center core removed and very thinly sliced
1 daikon radish or 2 to 3 black Spanish radishes, thinly sliced (red radishes work, too)
3 leeks, thinly sliced crosswise
4 large carrots, thinly sliced crosswise
1 celery root, peeled, quartered and thinly sliced (You can use the kohlrabi from the share!)
8 tsp fine sea salt or pickling salt

Using a food processor or mortar and pestle, make a paste of the chili peppers, ginger and garlic.

Toss together the cabbage, radish, leeks, carrots, and celery root (kohlrabi) in a large container, layering it with the salt and spicy paste. Use your hands to mix it all up, rubbing the paste into the veggies; then wash your hands immediately.

Using the blunt end of a meat hammer, rolling pin or other similar tool, pound the mixture to release the vegetable juices. You will know that you have pounded enough when you can push the veggies down with your hand and they are covered by the released brine.

Pack your vegetables into wide-mouth quart mason jars. You must really push to pack the veggies down tight, allowing the brine to rise to the top. You want the brine to rise up about 1/2 inch above the veggies to allow for some evaporation during fermentation. Find something that will hold the veggies down under the brine. Weight down with a jar filled with water.

Leave your jars on the counter out of the sun. Fermentation usually takes about a week, but you can begin testing your veggies after 3 or 4 days. If any mold forms on the brine, just scoop it out and continue fermenting. Once fermentation is complete, remove the water jar and cover, screw on the jar lid and place in your refrigerator, where it will keep at least until next summer.

Published in Salads